Recipe Archives->Pies->Blueberry 18

Blueberry Pie
Yield: One 9-inch pie.
                                                                                
1 recipe lard crust
1 tablespoon oatmeal
5 cups blueberries
1 teaspoon lemon zest
2 teaspoons lemon juice
1/2 to 3/4 cup sugar
pinch of salt
1 1/4 cups flour
2 tablespoons cold unsalted butter, cut into small pieces
1 egg, lightly beaten
2 tablespoons heavy cream
1 tablespoon sugar (optional).

Preheat the oven to 450 degrees. Roll out 1 round of dough between
2 sheets of lightly floured wax paper and fit it into a 9-inch pie
pan. Sprinkle with the oatmeal.

Mix together the blueberries lemon zest, lemon juice, sugar and
salt.  Let sit for 10 minutes. Add to flour and stir to combine.

Pour the filling into the prepared crust. Dot the top with the
butter. Roll out the other round of dough between wax paper. Cut
into strips and lay over the filling to make a lattice, crimping
the edges together firmly. Lightly combine the beaten egg with the
heavy cream. Brush top crust with egg wash and sprinkle with sugar
if desired

Bake for 10 minutes. Lower heat to 400 and bake for 30 to 40 more
minutes, or until the crust is brown and the berries are bubbling.

Printable version: blueberry18.txt.